(Updated in 2020)
Serradura is Portuguese dessert that took off in Macau. Sweetened whipped cream layered with crushed cookie crumbs, then freeze. It’s like a hard vanilla ice cream, but better! All you need are 4 ingredients!
“Serradura” means “sawdust” in Portuguese. Sawdust pudding may sound a bit unappetizing, but the sawdust actually refers to the cookie crumbs. The cookies were crushed super fine, which look like sawdust. No matter how weird it may look, I am sure that you will get addicted to this dessert after you have tried it.
I tried this many years ago in Macau in a Portuguese restaurant. It was in a cake slice form. It was creamy and cold, like a hard ice-cream. The sweetness was perfect. It was unforgettable. I have to go and get a slice when I go to Macau every time.
Serradura is originated in Portugal. Since Macau was once colonized by Portugal. Serradura was introduced to Macanese, and it becomes very popular. It’s not hard to understand why. It doesn’t need a lot of ingredients, and it’s easy to make. Most importantly, it’s very tasty!
Serradura is basically sweetened whipped cream and crushed cookies. Then, freeze. The most difficult part is the layering. It requires some patient and time. The more layers there are, the prettiest the dessert look. Creamy & vanilla-y! This is the perfect no bake dessert!
Macau maybe too far to go now, but this recipe has just stopped my craving!
Serradura (Macanese Sawdust Pudding)
- 30 Marie biscuits (also called Maria cookies in Central America)
- 2 cups heavy whipping cream
- ½ teaspoon vanilla paste or vanilla extract
- 2/3 cup sweetened condensed milk
- Choose your desired containers (e.g. glass cups, trifle bowls) that are enough to hold about 6-cup of pudding.
- Crush the cookies in a food processor until very fine. If you do not have a food processor, put the cookies in a Ziploc bag. Close the bag tightly. With a rolling-pin, crush and roll the cookies until very fine.
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat the cream until soft peak forms. Add vanilla and just ½ of the sweetened condensed milk. Whip everything together and taste to try. If it is not sweet enough, add more sweetened condensed milk. Beat until stiff peak forms.
- Place a layer of whipped cream at the bottom of a container. Smooth out the cream with a spoon, especially around the edge. Sprinkle a layer of cookie crumbs over evenly. Gentlely press down the crumbs with a clean spoon. Repeat with another layer of whipped cream, and then another layer of crumbs. Continue with the layers to a desired level. Finish with crumbs over the top of the pudding. Repeat with other containers.
- Cover the containers with plastic wrap. Chill in the freezer for at least 6 hours (best overnight). Leave the pudding at room temperature for 15 – 20 minutes to soften before serving.
- Marie biscuits are not only common in Europe. It’s also very popular in Central America. It’s usually called Maria cookies. So you can find them either in European or Hispanic grocery stores. I have even found them in regular supermarkets.
- The cookies should be crushed very fine, like sawdust. Fine crumbs would give the pudding better texture.
- To make it more efficient, I like to put the whipped cream in a pipping bag, then pipe the whipped cream in the cups. After that, I smoothed out the surface with a spoon.
- When assembling the pudding, make sure the cookie layers aren’t too thin, you want to see the layers on the side of the glass cups.
- The pudding can last for a few days in the freezer (probably even longer, but I haven’t tried it.).